medtran49
Forum GOD!
Recipe serves 2-3. Can be easily increased by doubling, tripling, etc.
CHICKEN SATAY
INGREDIENTS
1 pound boneless/skinless chicken thighs, cut into bite size pieces
Bamboo skewers, soaked in water for at least an hour
MARINADE
1-1/2 Tbsp vegetable oil
1 stalk lemongrass, some reserved for dipping sauce
1 clove garlic, peeled and smashed
1/2 cup coarsely chopped sweet/mild onion
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp kashmiri chile powder, or your choice of chile powder
1-1/2 tsp salt
1 Tbsp medium-pack brown sugar
DIRECTIONS
Cut off stem end of lemongrass stalk. Peel outer layers off until you get to the softer, whitish inner core. Reserve a couple pieces of the layers right before you get to the inner core. Cut off about 1/3 of the core and reserve. Chop the remaining 2/3 of the lemongrass core and place into a food processor. Add remainder of ingredients to food processor and process until fairly smooth, adding a little water as needed.
Pour marinade into a container or plastic bag, add chicken, mix, and allow to marinate for at least 6 hours or overnight.
When ready to cook, thread chicken pieces onto bamboo skewers. Heat your grill to medium high heat, clean and oil. Cook chicken skewers 2-3 minutes on each side. There should be some slight char. Serve with dipping sauce below.
DIPPING SAUCE
You can use more chiles if you like spice. I'd suggest starting with no more than 4.
SPICE MIXTURE
2 dried chile de arbols, stemmed, seeded, and soaked in warm water for 10 minutes
1 very large garlic clove, peeled, smashed
1/3 cup coarsely chopped sweet/mild onion
Reseved lemongrass stalk from above, core piece chopped
1/4 inch piece of galangal, chopped - substitute a slightly smaller piece of ginger if not available
INGREDIENTS
2 Tbsp pure sesame oil
1 Tbsp vegetable oil
1/4 cup smooth peanut butter
1/2 Tbsp tamarind pulp
Up to 1/2 cup warm water
1/4 tsp salt
1 Tbsp medium-pack light brown sugar
1/2 tsp ground coriander
1/2 Tbsp sweet soy sauce
DIRECTIONS
Place tamarind pulp in 1/8 cup warm water. Set aside.
Place all of the spice mixture ingredients into a blender with remainder of water, half at a time. Scrape down bowl as needed. Blend until smooth.
Add oils to a small skillet over medium heat, then add spice mixture and cook, stirring fairly frequently until you can smell the mixture and it thickens, about 5 minutes. Remove from heat.
Strain tamarind mixture through a fine-mesh colander, then add to skillet. Add peanut butter and remainder of ingredients, including the reserved strips of lemon grass. Cook over medium low, stirring fairly frequently, until sauce separates, about 5-10 minutes. Remove from heat and allow to cool. Add water if needed to thin. Remove lemon grass strips. Serve in a large bowl for passing or in individual cups for each person.
